The apples provide us with pectin, which as a soluble dietary fibre stimulates the intestines and supports digestion. Almonds provide vitamin E for beautiful and firm skin.
Instead of almonds, sliced hazelnuts and dried cranberries also taste great on the Swabian-style apple pie. For a finer dough you can replace a part of the flour with ground almonds.
- For the dough
- 150 grams soft butter
- 150 grams sugar
- 3 eggs
- ¼ untreated lemon
- 2 teaspoons Vanilla sugar
- 1 tablespoon Rum
- 100 grams Pastry flour
- 50 grams cornstarch
- ½ teaspoon Baking powder
- For painting
- 20 grams melted butter
Preheat oven to 180°C (approximately 350°F). Grease a springform pan with butter and sprinkle with breadcrumbs.
For the filling: Peel apples and remove seeds. Cut into uniform slices and drizzle with lemon juice.
For the dough: Whip butter until fluffy. Alternately add sugar and eggs. Mix in lemon zest, vanilla sugar and rum. Mix flour with cornstarch and baking powder and stir into batter. Spread dough into springform pan and smooth the surface.
Arrange apple slices evenly over dough. Sprinkle raisins if desired. Top with almonds and sugar. Distribute pieces of butter on top. Bake for 35-45 minutes until golden brown.
If required, cover cake after half the cooking time with aluminum foil to prevent excessive browning. Remove from oven and serve.